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Ooooh, words vs maths. No doubt you'll be snapping the business up a retiring in 10 years, then.

There isn't a living wage in the profits on those numbers.

Except it isn't, whilst mould can present on the surface, mycotoxins can contaminate the beer. https://suigenerisbrewing.com/index.php/2016/08/12/fact-or-fiction-can-pathogens-survive-in-beer-mould-edition/

@Brew_DD2 I supposed go to would be Boon as I can get it from the supermarket, so always have a bottle or two in. Outside of that its a case of whatever crops up and how much I want to spend at the time, stuff like De Cam, Cantillon Lou Pepe, can get pricey. Giradin 1882 Black Label is usually...

Don't get me wrong, I'll happily drink kriek, framboise and all the other variants. I've drunk them at source, at Cantillon, Tilquin, Drie Fontainen, Hanssens, Boon, Oud Beersel. For me the fruit detracts from the base beer, never making it better, I much prefer straight Gueuze.

I refuse to put fruit in beer, it never makes a beer better. So, all good here.

Taking 1cm off the end of the dip tube with a 45° cut, is normally enough to deal with trub. A second hand corny makes a pretty good value stainless fv.

This is a good article I read that argues, smaller craft breweries that focus on quality over quantity should consider open fermentation as a more suitable option. Unfortunately, it has since been paywalled. If anyone can get around it, or has access, a cut and paste would be appreciated...

Uneticky Pivovar Schoenramer. The more you dig the more you find.

Square ones won't. 😉 The ones at Harvey's look to be about 1.5m deep and Φ3m. Brasserie Dupont have a wort depth of 1m. Anything with a wort height lower than the vessel width, the lower the less pressure. As can be seen in this Sierra Neveda clip, some aren't very deep. Approximately, a 1:5...

Open Fermentation: Tips from the Pros https://byo.com/article/open-fermentation-tips-from-the-pros-2/#:~:text=With%20open%20fermentation%2C%20your%20fermenter,the%20way%20the%20yeast%20behaves.

I don't really want to coment too much on this, so as not to influence your tasting, but it is very interesting. I no longer use temperature control, and don't miss it.

And equally unpalatable.

You might need them nettles to add flavour to the pish that would be produced for £1 a pint.

Nowt wrong with a smoky dark beer. Doooooooooooooooooooo it. Or brew something generic that people who won't be drinking it will like. 😉

Pressure doesn't kill yeast. Pressure increases CO2 in solution. CO2 in solution changes the way yeast function. Manly, it limits growth and therefore ester production. "Our yeast contributes to 50% of the final flavour of our beer, which highlights how important it is that we keep our...

Starmer is as a duplicitous autocrat regardless of how you vote.

Is beer the leading cause drink related cancers, though? If not, this will have no effect. We all know the most inefficient form of excessive drinking is pints of 3-5% beers sold in pubs. And is regularly shunned by most piss heads for wine and spirits. If you are going to drink anything, beer...

Cooling slower is better for head retention. Crashing anything is never good.

This such a ******* stupid none story. The nation isn't drinking too much in pubs, that's why so many are shut. Secondly, no politicians who use the pulling a pint (or sipping one with a thinly veiled pained expression) photo opportunity every election to show they are 'a man of the people', is...